zucchini, tomatoes, and cheese verrines

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  • 10
  • Easy
  • 20 mins
  • 10 mins
  • Budget Friendly

Ingredients

  • 3 medium zucchini
  • 1 package cream cheese
  • 1 jar of tomatoes confites
  • chives
  • salt and pepper
  • black olives (for decoration)

Preparation

Step 1

Cut the zucchini into small cubes and cook about 15 minutes over low heat. Drain well, pour the cooking juices and reduce everything to a puree. Reserve.

During the cooking time of zucchini, open the jar of tomatoes, drain (keep the oil to make a savory cake or flavor a sauce or salad). Cut into small cubes. Reserve.

Step 2

In a bowl, combine the cream cheese and chopped chives and pepper. Pipe into glass using a pastry bag (so not to soil the edges of the glass) or use freezer bag with a cut a corner. Spread the cream cheese first, then finish with zucchini and tomatoes. Decorate with black olives.

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